1. In a bowl, marinate the chicken with Madras paste and yoghurt. 2. Remove the chicken from the marinade. (For a more intense flavour, cover and refrigerate the marinated chicken for 2 hours or even overnight.) 3. In a pan, spray some 1-cal oil and cook the marinated chicken on a medium flame for 7 mins, turning occasionally to prevent the chicken from burning. 4. Alternatively cook the chicken on a hot griddle pan or bbq. 5. Remove the chicken from the pan, spray some more 1-cal oil and add the mustard seeds. Once they start popping, add the red onions and black pepper. After a minute, add the desiccated coconut, red pepper, ginger and curry leaves (if using). Sprinkle in some water if the mixture starts to stick. 6. Stir-fry for 2 minutes Check the seasoning and add salt if required. Squeeze in the lemon juice before removing from the heat and garnish with some fresh chopped mint. ---------------------------------------------------------------------------
Nutrition
Ingredients
